Low Carb Low Sugar Granola
Indulge in the perfect crunch with this **Low Carb Low Sugar Granola**, an irresistible blend of wholesome ingredients crafted for a healthier lifestyle. Packed with nutrient-rich almonds, walnuts, chia seeds, and pumpkin seeds, this granola is sweetened naturally with sugar-free maple syrup and spiced with warm cinnamon for a cozy flavor profile. Gluten-free and keto-friendly, it’s baked to golden perfection with melted coconut oil to achieve that ideal crispy texture. Perfect as a snack on its own, a crunchy topping for yogurt, or a satisfying addition to your low-carb breakfast routine, this granola offers a guilt-free way to enjoy a classic treat. Ready in just 35 minutes, this recipe is a time-saving, pantry-staple solution for anyone seeking a nutritious and delicious alternative to sugary cereals.
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Recipe Information
Ingredients
- 1 cup raw almonds
- 1 cup raw walnuts
- 1 cup unsweetened coconut flakes
- 0.5 cup raw sunflower seeds
- 0.5 cup raw pumpkin seeds
- 0.25 cup ground flaxseed
- 2 tablespoons chia seeds
- 0.25 cup coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 0.25 teaspoon sea salt
- 0.25 cup sugar-free maple syrup
Instructions
Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
Roughly chop the almonds and walnuts to your desired chunkiness, or pulse in a food processor for a few seconds, ensuring not to grind them too fine.
In a large mixing bowl, combine the chopped almonds, chopped walnuts, coconut flakes, sunflower seeds, pumpkin seeds, ground flaxseed, and chia seeds.
In a small saucepan over low heat, melt the coconut oil. Once melted, remove from heat and stir in vanilla extract, cinnamon, sea salt, and sugar-free maple syrup.
Pour the wet mixture over the dry ingredients and toss well to ensure everything is evenly coated.
Spread the mixture evenly onto the prepared baking sheet, pressing down slightly with a spatula.
Bake in the preheated oven for 20-25 minutes, stirring halfway through to ensure even toasting, until the granola is golden brown. Keep an eye on it to prevent burning.
Once done, remove from the oven and allow to cool completely on the baking sheet. The granola will crisp up as it cools.
Once cooled, break the granola into clusters and store in an airtight container at room temperature for up to two weeks.
Nutrition Facts
Calories |
3859 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 360.0 g | 462% | |
| Saturated Fat | 137.9 g | 690% | |
| Polyunsaturated Fat | 23.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 762 mg | 33% | |
| Total Carbohydrate | 122.6 g | 45% | |
| Dietary Fiber | 68.3 g | 244% | |
| Total Sugars | 23.6 g | ||
| Protein | 92.0 g | 184% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 805 mg | 62% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 3402 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
